Raspberry Vanilla Cupcake

Do you know those days when you feel so restless and you absolutely need to do something.
I guess you all know...
Yesterday I had such a day. I just couldn't sit still. LittleBoy slept, household was done, workout done.
So I baked. Although the refrigerator is still full with lots of other sweets.
But hey...somebody will eat it. And hopefully not me.

I just like to bake sweet things and when they look nice it's even better.
And these are pink. Isn't that cute? :)

And of course they taste mjami.
As hubby came home he immediately tasted one and said, "Oh they are so fluffy." 
Job done. He likes them. And BigBoy as well. :)

So here you go. Try these mjami Raspberry Vanilla Cupcakes.




Raspberry Vanilla Cupcake

Ingredients:

For the Cupcake: for about 12-14 pcs
1 1/4 cup flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 1/2 teaspoons vanilla extract
1/2 vegetable oil
1/2 buttermilk (or milk with 1 teaspoon white vinegar, rest for 5 mins)

For the Raspberry Frosting:
1/2 cup butter
100 g cream cheese
2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons fresh raspberry puree

Instructions:

Preheat oven to 180°C.
In a bowl add dry ingredients, stir together and set aside.
In another bowl add eggs and beat for about 30 seconds. Add sugar and continue to beat for another 30 seconds. Add the vanilla extract and oil and beat well.
Reduce the mixer speed and add about half oft the flour mix and add half of the milk. Then the rest of the flour and the rest of the milk.
Beat until just combined. Scrap down the side of the bowl.
Pout the batter in paper liners or in silicone containers as I used.
Bake for 12-15 minutes. Let them fully cool before you frost them. 

For the frosting mix the butter and the cream cheese until smooth. Add the sugar, one cup at a time. Add the vanilla extract and the raspberry puree.
Depending in the temperature in your kitchen and the moisture of the raspberries you need to add some more sugar. 
Cool it in the refrigerator for 1 hour. 
Time to frost. And enjoy.